BLACKBERRY BUCKLE COFFEE CAKE
I love adding fresh berries to my coffee cake for an elevated breakfast treat. They hold their shape beautifully when baked. Toasted almond flour adds flavor to a barely sweet streusel topping.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Preheat the oven 350 degrees F.
- For the streusel: Whisk the flour, almond flour, granulated sugar, brown sugar and salt together in a medium bowl. Use your fingertips to work the softened butter into the dry ingredients until sandy. Set aside
- For the cake: Line a 9-by-13-inch baking pan with parchment paper and spray the paper with baking spray.
- Mix the butter, oil, granulated sugar, brown sugar, lemon zest, baking powder, salt and vanilla on low speed with an electric mixer fitted with a paddle attachment until combined. Raise the speed to medium and mix until fluffy, about 2 minutes. Scrape the bowl and paddle. Add 1 egg and mix on medium speed for 30 seconds. Add the second egg and mix for another 30 seconds. Add a third of the flour to the bowl and blend on low. Add half the buttermilk, blending on low. Add another third of the flour, then the remaining buttermilk. Scrape the bowl. Add the remaining third flour and mix just until combined.
- Spread the batter into the prepared pan. Scatter half of the blackberries on top and push them into the batter. Sprinkle the streusel over the batter. Scatter the remaining blackberries on top and push them into the crumble just a bit. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-48 minutes. Cool the cake completely on a wire rack. Remove it from the pan before slicing and serving.
TRIPLE BERRY BUCKLE
This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
- For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
- For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
- Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.
CHEF JOHN'S BLACKBERRY BUCKLE
This type of rustic dessert is called a buckle because the fruit sinks into the buttery batter as it bakes and 'buckles' the surface with its juicy weight. I was going to tell you to use any berry you want, but I changed my mind. This really needs to be done with blackberries. I added a handful of almond meal, since I had it around, and I think almonds and blackberries have a thing for one another.
Provided by Chef John
Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
- Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
- Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of a 8x12-inch baking dish. Pour batter over melted butter into the baking dish, using a spatula to gently distribute batter without mixing it into the butter, leaving a 1-inch butter border around the sides of the dish.
- Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
- Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
- Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 45.8 g, Cholesterol 29.2 mg, Fat 15.8 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 7.1 g, Sodium 282.1 mg, Sugar 26.2 g
BLACKBERRY BUCKLE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Melt butter in a 10-inch enameled cast-iron skillet over medium heat.
- Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
- In another large bowl, whisk together flour, baking powder, and salt. Add sugar, milk, and vanilla extract; mix until well combined. Add melted butter to flour mixture; stir to combine. Pour mixture into skillet and add blackberries and their juices into the center. Sprinkle with sanding sugar.
- Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve warm or at room temperature with creme fraiche, whipped cream, or ice cream.
BLACKBERRY BUCKLE
This homey dessert can be made with blueberries or raspberries instead.- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the shortening and 1/2 cup sugar until light and fluffy. Add the egg and mix well. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition., Spread into a greased 9-in. square baking dish. Toss the blackberries with lemon juice; sprinkle over batter. In a small bowl, combine the cinnamon and remaining sugar and flour; cut in the butter until mixture resembles coarse crumbs. Sprinkle over berries., Bake, uncovered, at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 231mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
BLACKBERRY COFFEE CAKE
When I make this coffee cake, I have to start with twice as many blackberries as called for because I end up eating them as I go along. I love blackberries! :)
Provided by PalatablePastime
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together flour, baking powder and the 1 cup of sugar.
- Add the beaten egg, milk, melted butter and vanilla; mix until smooth.
- Mix together the 1/2 cup sugar and the blackberries, stirring to coat the berries evenly; set aside.
- Pour cake mixture into a well-greased 9" round cake pan.
- Top cake batter with sugared berries; swirl around gently with a spoon, leaving some on top.
- Bake at 350° for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean (if it hits a berry, try somewhere else).
- Cool in pan on a wire rack.
Nutrition Facts : Calories 302, Fat 6.1, SaturatedFat 3.5, Cholesterol 37.9, Sodium 149.9, Carbohydrate 58.5, Fiber 1.6, Sugar 38.5, Protein 4.2
BLACKBERRY SOUR CREAM COFFEE CAKE
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
KING ARTHUR BLUEBERRY BUCKLE COFFEECAKE
I just finished baking this, my first buckle coffeecake; it turned out perfect. It rose the whole 2" of my glass 8x8 dish and it was moist with a touch of crunch from the topping. And it was delicious : ) I've never made anything with blueberries in it before that turned out well until now.
Provided by marisk
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F Lightly grease an 8" square, 9" square, or 9" round cake pan. If you use an 8" square pan or round pan, make sure it's at least 2" deep.
- To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside.
- Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
- In a separate bowl, beat together the sugar, butter, egg, and vanilla.
- Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Add blueberries. Stir only enough to blend.
- Pour the batter into the prepared pan, the batter will be thick. Sprinkle the topping over the batter. If you use a glass baking dish, I believe it mentioned to lower the temperature 25 degrees. (I used a glass dish and it was ready in 35 minutes -- I didn't know to lower the temperature at the time.).
- Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Serve right from the pan. Or, to transfer to a serving plate, loosen the sides with a knife or spatula. Holding the pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish.
- A note from the King Arthur website: "Want to prepare the cake one day, bake it the next? Spoon the batter into the pan, but don't sprinkle the streusel on top. Cover the pan and refrigerate. Next day, add the streusel then bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Note2: A baker commented on the KA website that she made these in muffin tins; baked it for 35 minutes. Okay, I tried this yesterday. If you decide to try muffins, make sure you use parchment liners or lightly grease as listed in the initial instructions -- these stick badly with regular liners. I personally prefer the one made in a pan.
Nutrition Facts : Calories 260.6, Fat 8.7, SaturatedFat 5.2, Cholesterol 36.9, Sodium 260.4, Carbohydrate 42.4, Fiber 1.4, Sugar 21.1, Protein 3.8
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.
Provided by Michelle S.
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour, sugar, baking powder and cinnamon.
- In a small bowl, mix egg, melted butter, milk and vanilla.
- Stir liquids into dry ingredients just till blended.
- In a buttered 9-inch square pan, spread half of dough.
- Top with berry mixture and spoon remaining dough over berries.
- In a separate bowl combine brown sugar, flour, cinnamon and nuts.
- Stir in melted butter until mixture resembles moist crumbs.
- Sprinkle this over top of dough and press in lightly.
- Bake in a 375° oven 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4
BLUEBERRY BUCKLE COFFEE CAKE
This is a fun recipe that we have used with blueberries or raspberries. A perfect start to a summer morning! :) Enjoy!
Provided by Kohtzy
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees.
- Grease spuare pan, 9x9x2 inches, or round pan, 9x1 1/2 inches.
- Blend Flour, Sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries.
- Spread batter in pan.
- Sprinkle with Crumb Topping.
- Bake 45-50 minutes or until toothpick inserted in center comes out clean.
- Drizzle with Glaze. Serve warm.
- Crumb Topping:.
- Mix all ingredients until crumbly.
- Glaze:.
- Mix all ingredients until drizzling consistency.
Nutrition Facts : Calories 387.7, Fat 12.5, SaturatedFat 5.4, Cholesterol 39.9, Sodium 349.8, Carbohydrate 65.2, Fiber 1.7, Sugar 37.6, Protein 5
WHOLE WHEAT BLUEBERRY BUCKLE COFFEE CAKE
This recipe for Blueberry Buckle (crumb) coffee cake is a little different from the others posted on Zaar. It uses whole wheat flour and buttermilk. The result is really moist and tasty. This is adapted from the Mendocino Mornings cookbook, that DH and I purchased while on vacation at the Joshua Grindle Inn in Mendocino.
Provided by Simply Chris
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Spray a 9/13 pan with non-stick cooking spray.
- Cream the margarine and sugur substitute with an electric mixer.
- Add the egg and blend well.
- In a separate bowl, mix together flours, baking powder, soda and salt.
- Add to the creamed mixture alternately with the buttermilk.
- Mix until smooth.
- Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
- Spread better into the prepared pan. The batter will be stiff.
- For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 160.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.7, Sodium 319.1, Carbohydrate 30.7, Fiber 2.8, Sugar 9, Protein 4.9
BLUEBERRY BUCKLE COFFEE CAKE
When you get tired of making pies and jams, this is an easy and fresh way to put those summer blueberries to use.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- For the topping, combine the flour, sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly; set aside. , For the batter, combine the flour, baking powder and salt; set aside. In a large bowl, cream the sugar, butter, egg and vanilla. Add flour mixture alternately with the milk, just until blended. Fold in blueberries. Pour into a greased and floured 9-in. square baking pan. Sprinkle topping over batter. , Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before gently removing from pan to wire rack to cool completely.
Nutrition Facts :
OLD-FASHIONED BLUEBERRY BUCKLE (COFFEE CAKE)
A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.
Provided by BecR2400
Categories Breads
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
- Make Topping:.
- Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
- Make Batter:.
- Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
- Pour the batter into prepared pan; sprinkle evenly with the topping.
- Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
- Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
- Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.
Nutrition Facts : Calories 3376.5, Fat 105.9, SaturatedFat 63.3, Cholesterol 447.1, Sodium 2873.9, Carbohydrate 571.6, Fiber 20.3, Sugar 302.4, Protein 47.1
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